Print Options

Chicken Ham 'N' Mushroom Pie Recipe

Parmesan cheese gives the crust of this pie an extra-special flavor. A co-worker back Ohio shared the recipe. Friends and family talk about how good it is every time I make it.—Darlene Tyktor, Glen Allen, Virginia

TOTAL TIME: Prep: 1 hour Bake: 35 min.YIELD:6-8 servings

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up

3 cups water

1 medium carrot, cut into chunks

1 celery rib, cut into chunks

2 teaspoons salt

1/4 teaspoon dried thyme

1/4 pound fresh mushrooms, sliced

1/2 cup cubed fully cooked ham

1/4 cup butter, cubed

3 tablespoons all-purpose flour

1/8 teaspoon pepper

Dash ground nutmeg

1/2 cup frozen peas, thawed

PASTRY:

3/4 cup all-purpose flour

1/4 cup whole wheat flour

2 tablespoons grated Parmesan cheese

1/2 teaspoon salt

1/3 cup cold butter, cubed

1 egg yolk

1 teaspoon lemon juice

5 to 6 teaspoons cold water

GLAZE:

1 egg white

1 teaspoon water

Directions

1.In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. reduce heat; cover and simmer for 45-55 minutes or until chicken is tender. Remove chicken. When cool enough to handle, remove meat and skin from the bones; discard skin and bones. Cut the meat into chunks; set aside. Strain broth and set aside.

2. In a skillet, saute the mushrooms and ham in butter until mushrooms are tender. Sprinkle with flour, pepper and nutmeg; stir until blended. gradually stir in 1-3/4 cups reserved broth (refrigerate any remaining broth for another use). Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas and reserved chicken. Cool.

3. Meanwhile, combine the flours, Parmesan cheese and salt in a bowl. Cut in butter until crumbly. Stir in egg yolk and lemon juice. Gradually add cold water, tossing with a fork until dough forms a ball. On a floured surface, roll out dough into a 9-in. square.

4. Transfer chicken mixture to an ungreased 9-in. square baking dish. Place pastry over filling; trim and flute edges. Cut slits in top. Beat egg white and water; brush over pastry. Bake at 375° for 35-40 minutes or until bubbly and the crust is golden brown. Let stand for 10-15 minutes before cutting.
Yield: 6-8 servings.